Monday, January 28, 2008
Pan Cooked Savoy Cabbage
3 potatoes, thinly sliced
½ Savoy cabbage, cored and cut into thin strips
1tbsp parmesan cheese, freshly grated
salt and pepper
Melt half the butter in a large frying pan an make a layer of half of the potato slices on the base, then top with the cabbage, and sprinkle with the parmesan. Beat the eggs with the milk and a pinch of salt and pour into the pan. Make a layer of the remaining potato slices on top, season with salt and pepper, and dot with the remaining butter.
Cover the pan with a tight fitting lid and cook over a low heat for 1 hour.
This comes from The The Silver Spoon. Everyone should own this book. Everyone should try this cabbage too.
It takes a while to cook, but once you’ve got it set up, you just leave it there while you get on with whatever else you are cooking to go with it. It’s really easy. I would recommend using a non stick pan for this, because it is a long cooking time, and you can’t stir it or anything while it’s cooking, so if you don’t have a non-stick, then at least be sure to use a good one with a strong heavy base so that it conducts the heat well, otherwise you’ll wind up with burned spots.
This goes with so many things, and it is a potato and a green all in one so you don’t need to worry about making anything else. The flavor is really good because it just emphasizes the flavor of the cabbage itself instead of drowning it with other things.
I loved this so much that I have actually made it a few times (don’t worry, I always make something new to go with it).
Try this one!